Keto Friendly Loaded Cauliflower Casserole

Cauliflower that doesn’t taste like it

I struggled with what to call this concoction I have created. I wanted to call it, “The Loaded Keto Baked Cauliflower Potato-esque Thing That Is Delicious and Eats Like Happiness” but that was a little too wordy and a mouthful. So I settled on the Keto Friendly Loaded Cauliflower Casserole and you can call it whatever you want, but you will leave calling it delicious.

Now, this blog is full of a lot of different food, but something near and dear to me are Ketogenic Diet recipes. I’ve been on some form of the Keto Diet since March of 2017 and I’ve dropped a lot of weight, increased a ton of energy, and have felt amazing overall. I may stray from Keto on a cheat meal once in a while, and that’s ok. You need to have a little bread, sugar, etc once in a while as a treat, especially if you love food. But, enough about that, this is the important thing, you will add this to your recipe arsenal regardless of your diet (I’m going to make a Vegan version of this at some point, when I do, I’ll revisit this). I’ll keep the Recipe up here so you can get right to it if you want.

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Keto Friendly Loaded Cauliflower Casserole

Something cheesy, flavorful, and will scratch that Potato lust you might get in a Keto Diet

The Prep

So, let’s get started.

Cauliflower is the main ingredient of this dish. All you need is a decent size head, chop it up into chunks and get to steaming it. If you don’t have a a little steamer to steam veggies, then go out and spend a couple bucks silly. It’s an essential kitchen tool.

Get a steamer you dummy, they make things steamy and steam filled.

Get these florets tender, super tender, like 15 minutes easy, you want them so tender and mushy for the next step.

You mash them, you mash them good.

Some people will use a food processor, some will use a blender, some even use a kitchen aid mixer. Not me, not this guy, I do it old school with a potato masher. The reason for this is to get the cauliflower mashed like potatoes in some parts, but still have decent chunks with substance in others for a variance in texture. While mashing them you have a simple seasoning regiment; salt, pepper, 1/2 a stick of butter, some garlic powder (a little or more depending on how garlicky you want it), 4 ounces of sour cream, chives, and I use a little of the cup of cheese (a handful at most) and mix it in as well. While you were doing this, you might want to cook some bacon, I call for 3 pieces, but make more because bacon is awesome and you’re going to want a snack while making this.

Chives are always important, because you want that green in, plus it helps sell the “Potato” feel of this.

Get That Bowl Out

Get a casserole dish out, you know the type, the one that your mom had for 30 years. You’re going to put that mashed up goodness into the dish evenly, you won’t need to grease it because you got all the butter and sour cream in your mix of cauliflower. Once you pack down that mix into the dish nice and evenly, you’re going to need to grab the cheese that your grated (don’t lie, you didn’t grate it, that’s ok if you bought it) and spread it evenly over the top so it’s completely covered. Then, get that delicious bacon and be sure to crumble it up and spread that evenly all over the top of the cheese in a scatter fashion. It’s going to look pretty and delicious, but you can’t eat it yet, you need to do one more little thing, you gotta finish this dish.

I know you want to eat it all right now, but it can get BETTER, I promise you.

The Finish

The broiler is on high, it’s red hot and ready to go. So, slip in the casserole dish and wait for the bubbling to start. It’s going to happen slow if you watch and fast if you don’t, but just keep an eye on it, because you don’t want to set your cheese on fire. When you pull it out, you will want to jam your face into the happiness that is this dish, but don’t, you’ll burn your face off.